(For all ingredients, please use organic versions if available)
1 bunch organic kale (black or green), chopped
½ red pepper, chopped
1 package (18 ounces) tofu, pre-cooked
½ red onion, chopped
1 tablespoon (15 milliliters)
Bragg’s seasoning (or tamari, soy bean sauce, any soy sauce)
Juice of half of a lemon
1 tablespoon grated ginger
Salt to taste
Dashes of Maggi seasoning
4 tablespoons olive oil
Vegan mushroom chicken (optional, pre-cooked)
- Chop the kale in small strips and chop the red pepper into smal bite size.
- Cut the tofu into smaller pieces.
- Add about 2 tablespoons of olive oil in the frying pan.
- Stir the tofu in the frying pan until two sides are pale golden.
- Then, add in the mushroom chicken to the tofu.
- Add the soy sauce on top.
- Add in some salt and then reduce the heat.
- Transfer the tofu mixture to the platter.
- In the same frying pan, add 2 tablespoons of oil. Use medium heat.
- Add in the red onion and the ginger together. Stir.
- Add in the kale. Stir until the kale leaves are a little bit wilted.
- Add the lemon juice and a dash of Maggi Seasoning.
- Add in some salt.
- Add in the tofu mixture and stir until all are well blended.
- Put it on the serving platter for serving.
- Serve it with brown rice with black sesame on top.
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